The Best Homemade Pumpkin Bagels
The Perfect Pumpkin Bagel Recipe
We will be creating homemade pumpkin bagels in this recipe. The secret to a crisp outer crust and chewy middle is all in the baking process. Making these treats from scratch is easier than you think.
As the leaves start to change colors and the air turns cool and crisp, there’s one flavor that truly captures the essence of autumn: pumpkin. From pumpkin spice lattes to pumpkin pies, this versatile squash takes center stage in fall cuisine. Pumpkin bagels are a delightful fusion of the classic bagel’s chewy texture and the warm, earthy notes of pumpkin.
Pumpkin bagels are a delightful addition to your fall menu, offering a warm and comforting taste of the season. Whether you’re enjoying them for breakfast, brunch, lunch, or dessert, these homemade treats will quickly become a family favorite. With their soft, chewy texture and hints of cinnamon and nutmeg, pumpkin bagels are a wonderful way to celebrate the flavors of autumn.
So, don’t wait any longer—grab your ingredients, preheat the oven, and get ready to savor the aroma of freshly baked pumpkin bagels filling your kitchen. Whether you choose to keep it simple with vegan cream cheese or get creative with unique toppings and fillings, these bagels are sure to bring a smile to your face and a taste of fall to your table. Enjoy!
The Best Homemade Pumpkin Bagels
Ingredients
- 4 cups bread flour
- 4 tsp active dry yeast
- 1 cup warm water
- 1 1/2 tsp salt
- 1/2 cup brown sugar
- 3/4 cup canned pumpkin
- 2 tsp cinnamon
- 1 1/2 tsp nutmeg
- 1 tsp allspice
Instructions
- In a large mixing bowl, combine 2 cups of the bread flour and yeast.
- In a separate mixing bowl, combine the warm water, salt, brown sugar, pumpkin and spices. Mix well with spatula.
- Combine the 2 cups of flour mixture into with the pumpkin and spice mixture.Beat on low speed for 30-40 seconds and scrape down the sides of the bowl. Beat for additional 3-4 minutes on high. Slowly add in the other two cups of flour. Make sure all the flour is incorporated well into the dough.
- Turn the dough onto a lightly floured counter top or work surface. Knead until smooth and elastic.
- Cover dough with plastic wrap or wax paper and allow to rest for 15 minutes.
- Divine the dough into 8 equal portions and roll each piece into a ball. Punch a hole in the middle of ball with your finger and gently enlarge the hole to about 2 inches.
- Place bagels onto a baking sheet lined with parchment paper. Cover bagels with a sheet of wax paper and allow to rise for 20 minutes.
- Preheat oven to 400℉
- Get water bath ready for bagels.
- After bagels have risen for 20 minutes, broil for 1 1/2 minutes on each side.
- Once the water bath is boiling, reduce heat to medium and place 2-3 bagels at a time in the water for 1 1/2 minutes. Turn the bagels over after 45 seconds in the water and continue to boil for remaining 45 seconds.
- Drain bagels and place on cooking sheet that is lined with parchment paper.
- Bake for 25 minutes at 400℉
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